are things like pickles, sweet peppers, etc considered raw?

[samariah]

just wondering bc im kinda craving them.

[alicemagooey]

um, pardon my ignorance here..but i would say that they are raw if they have not been taken up to a temperature above 98 degrees in any way~ for any amount of time.
seems like a simple rule of thumb.

alice

[queenfluff]

I would just make your own. Super easy to do. You can buy pickles raw at like a farmers market and do the brine part yourself.

For sour pickles do water and acv equal part and leave in brine water (over night than they should be sour).

For sweet pickles do water and sweetner (agave, honey or yacon syrup). Let brine overnight. :)

I think you could probably do the same with the peppers. I do pickles all the time.

The stuff you buy in jars more than likely contain ingredients that render the item unraw - preservatives etc. I don't know about any processing though -whether they are heated or not but when mass qualities are produced sometimes pasteurization and other preservative methods to keep the product fresh are used. Heat is involved ususally.

It is so easy to make your own so you don't have to worry about it.

[Nurse in the Raw]

Just about everything in a jar is heated, unless specified that they are raw.

[samariah]

ok i think i'll make my own. thanks!

[alicemagooey]

Samariah..

now you have given ME a pickle craving..!!

i went to the Net and looked up raw pickles.

lots and lots of things.

there is even a gizmo which helps you ( supposedly ) make your own fantastic raw sauerkraut and things.
they seem to be out of stock for the time being.

but here is the site
http://www.greenlivingoasis.com/picklemaker.html

take care..and enjoy your creations.!!

i think home made would obviously be the best, but when they are allowed to develop the beneficial probiotics of sauerkraut.. WOW..
WONDERFUL.!

PS.. i would like to learn how to do this correctly with fermentation..
until i can do it right ( correctly) i found a site on the net which uses fermentation and raw methods.
http://www.realpickles.com/process.html


cheerio
alice

[Veganforlife]

Check out this thread. I bought one of these jars and they work GREAT!!!

http://www.rawfoodtalk.com/showthread.php?t=17071&highlight=kim+chi+sauerkraut+maker

[alicemagooey]

HELLO..

I FOUND A PICKLE RECIPE

this is courtesy of Victoria Boutenko
rawfoodfamily.com..i think it is..

it was posted on the Net


These are amazing!! And last a long time. HOWEVER, make sure you use pickling cucumbers and not regular cukes. It will not work with the larger cukes.

Time to pickle!
Raw Family's Famous Rawssian Pickles Recipe:
(served at Raw Family booth at all Raw Food Festivals in Portland)

Ingredients:

3 lbs pickling cucumbers

1/2 big bunch of Pickling dill (with seeds)

4 horseradish leaves (for crunchiness)

1 medium head garlic

6 cups of water

9 Tablespoons of sea salt.

Cut one quarter of an inch off both ends of pickling cucumbers. Stuff the cucumbers into a glass gallon jar with garlic, dill (with seeds), and fresh horseradish leaves. If you have hard time finding horseradish leaves, you may use grape, currant or cherry leaves instead.

Mix the water and salt in a blender.

Pour the salt-water into the gallon jar so that the pickles are covered. If needed, add plain water to completely submerge the pickles. Let this jar sit on the counter covered with a cloth for two days. On the third day the pickles will be pickled enough to eat. If you will decide after four or five days that you want them to stop pickling, drain the water, cover the jar with lid and place them in the refrigerator.

Yields: 1 gallon of pickles

Warning: This dish contains large amount of salt, please eat sparingly!
==========

enjoy !
alice

[alicemagooey]

this is terrible.. now that i have done google searches, i am finding loads of pickle things.

i will post them on the recipe section of this forum, if there is one.
upon further searching, and wondering about the different methods of pickle making,
all i can say is that you do not have to make pickles using massive amounts of salt.. you can reduce the salt drastically and use Yogurt Starter to help them ferment....

you can pickle cucumbers, peppers, ginger, and so many things.
and be healthy in the consumption of them..

do that google search for raw pickles or raw pickle recipes. if you really want to find some cool and simple things to do..!

NOW is the time to make at least some
next thing i have to google is how you can keep them for longer storage.
then we can take advantage of the massive amounts of cucumbers and things available now.

not sure if you can keep raw fermented pickles...oh wait.
the LIGHT WENT ON.

YOU CAN...YES YOU CAN ... FREEZE THEM..
I USED TO DO THAT WITH SOME STORE BROUGHT RAW SAUERKRAUT.
IT WORKS.

cheerio
alice

[samariah]

lol thanks alice

[Rawkinlocs]

I don't know what stores sell them, but there was a discussion a while back about pickles and someone recommended these folks: www.bubbies.com

A few had called and spoken with them and discovered that they're pickles ARE indeed raw. I didn't see where you could buy them on their website, but perhaps you can check your local natural food store(s) for them.

But yeah, I haven't tried making my own pickles, but I do make my own pickled Anaheim peppers...SO good!

[Rawkinlocs]

Oh...just found the page that tells where to find them: http://www.bubbies.com/distributor_info.shtml

Outside of California, Bubbies are sold mostly through natural food stores such as
Whole Foods, Wild Oats, Organic Food Depot, Sunshine, Westerly, Fresh Fields and Co-op stores.

Bubbies are usually available in the better independent natural food stores throughout the country.

Distributors of Bubbies:
UNFI (United Natural Foods, Inc), Tree of Life,
DPI/West, Rocky Mountain

In California:
Ralphs, Vons, Safeway & all major national food stores

[PDXGeoff]

Here's a link to a good blog entry on raw kraut:
http://thesunnyrawkitchen.blogspot.com/2007/08/fabulous-ferments-making-sauerkraut.html